White Bean and Spinach Soup

A hearty and healthy White bean and spinach soup, surely that’s just what we need in this cold weather? I thought so. I made a big batch, enough so I wouldn’t have to cook again for three days. There’re three big and three small ones to feed in this house, so I always have to think of how to feed them all, keep them happy and preferably not work myself to death.

Planning, planning and a little more planning, that’s the trick to feeding yourself and your family right and on time. I forgot to use my slow cooker this time for some reason. I remembered half way into the cooking, and I was kicking myself.

The slow stewing of these ingredients would have brought a whole new flavour to the dish. I’ve only used a handful of essential ingredients here so your wallet will be in no great danger. Instead of fresh spinach you could use frozen if you want to save another Euro or 2. My recipe here asks for dry beans but if you are making dinner in a hurry by all means use canned beans.

Beans are an excellent source of protein and spinach is high in Iron and Vitamin C. Celery not only adds flavour here but also helps as a liver cleanse.

Prep Time: 10 minutes

Cook Time: 1 hour

Number of servings: 6

Per Serving 316 calories

Fat 1 g

Carbs 58 g

Protein 22 g

White Bean and Spinach Soup

Ingredients

1/2 tea spoon of coconut oil

4 celery stalk

4 carrots cut into very small cubes

1 white onion

500g white bean soaked overnight then boiled

2 organic vegetable stock cube

3 cloves of garlic crushed

2 inch of ginger crushed

1/2 a can of chopped tomatoes or 2 table spoons of tomatoe puree

300g spinach washed

1 tea spoon of paprika optional

salt & Pepper

Water

Instructions

Soak the dry bean overnight.
Rinse the beans and put them in a pressure cooker and cook up to 4-5 whistles. (Beans should be soft but not mushy.
Add oil in a big pot.
Add chopped celery, carrots and onion and cook till soft.
Add ginger and garlic and cook for 2 minutes.
Add the tomatoes, the stock cubes and paprika if using and cook for another 5 minutes. Add the beans. Season to taste.
Add about 1/2 litre of water and let all simmer on low heat for about 1hr or till it reaches a rich and thick consistency.
Add the spinach about 5 minutes before taking off the pot from the heat.
Serve with soiled brown rice or some sourdough bread.

Notes

This dish can also be cooked in a slow cooker or an oven. To do so simply add the pre-soaked beans with the rest of the ingredients except the spinach into a slow-cooker or an oven proof-dish and cook.

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture#everydaycookingwithmira on Instagram so we can see what you come up with.

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White Bean and Spinach Soup